This easy black bean and corn salsa comes together in about 15 minutes with canned black beans, sweet corn, bell pepper, jalapeño, lime and cilantro. It's refreshing, light and delicious as a tortilla chip dip or spooned over tacos or grilled chicken.
Chips and dip. Texas hospitality at its finest y'all.
Everybody has their signature salsa, guacamole, and queso. Torchy's Tacos has the glorious Green Chile Queso. Chuy's has their Jalapeño Ranch Dressing. And then there is the classic restaurant style red salsa with infinite flavor variations.
But sometimes the occasion calls for a dip with a little more sustenance like this black bean corn salsa. This is a long-time go-to recipe of mine.
Why You'll Love This Salsa
- Quick recipe: Just chop, stir and chill.
- No cooking required: Perfect for hot days when you don't want to turn on the stove.
- More than a dip: Serve it with chips, tacos, grilled chicken or over a salad.
- Easy to customize: Make it spicier, swap the beans, add avocado or cotija cheese.
Ingredients
- Canned Black Beans: Be sure to drain and rinse the black beans in a colander before you add them. You can also substitute a can of pinto beans or black-eyed peas.
- Corn:Â I use canned corn but thawed, frozen corn will work too.Â
- Red Bell Pepper: The red bell pepper adds some nice color and crunch. The recipe would also work with an orange, yellow or green bell pepper.
- Jalapeño: The recipe calls for one large jalapeño minced. If you like things spicy, add more!
- Onion: You can use a red, white or yellow onion.
- Lime Juice: Takes about the juice of one lime.
- Cilantro: I use only the cilantro leaves in this recipe. The cilantro can easily be omitted for those who do not like it.
- Spices: Chili powder, ground cumin and salt. Adjust salt to taste.
How to Make
- Drain and rinse black beans in a colander. Drain the canned corn.
- Chop the bell pepper, jalapeno, onion and cilantro. Juice the lime.
- Combine black beans, corn, and vegetables in a mixing bowl. Sprinkle seasoning and lime juice on top. Fold in cilantro.
- Store in the refrigerator.
Storage and Serving
Serving ideas include as a dip with tortilla chips, as a side dish, or as a salad topping. This makes a good side dish for chicken fajitas or cilantro lime chicken tacos.
Store the black bean corn salsa refrigerated in an air-tight container. Best if eaten within three days.Â
📖 Recipe
Southwestern Black Bean and Corn Salsa
Ingredients
- 1 - 15 oz. can black beans, rinsed and drained
- 1 - 14 oz. can sweet corn kernels, drained
- â…” cup red bell pepper, diced
- 2 tablespoons jalapeno diced
- ½ cup onion, diced
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 3 tablespoons cilantro, chopped
Instructions
- Drain and rinse the black beans. Drain the corn well. If using frozen corn, thaw and drain before adding.
- Dice the bell pepper, jalapeño, and red onion. For a milder salsa, remove the seeds and membrane from the jalapeño.
- Add the black beans, corn, bell pepper, jalapeño, red onion and cilantro to a large bowl. Add the lime juice, cumin, chili powder, and salt.
- Gently toss until all of the ingredients are evenly combined. Taste and add more lime juice, salt, or jalapeño as desired.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to come together. Stir again just before serving.
Notes
Nutrition
Black Bean and Corn Salsa - quick, easy and healthy! Enjoy this recipe and as always thanks for stopping by!
Alaine
More recipes you may also enjoy:
- Cowboy Caviar
- Pico de Gallo
- Jalapeno Avocado Ranch Dip
- Mexican Grilled Street Corn Salad
- Fried Pickle Dip
Southwestern Black Bean and Corn Salsa was originally published on My TX Kitchen in July 2015. Updated in July 2022 with additional text and new pictures.
Laura says
Hi Alaine. This was fabulous!! I served it as a side dish with brown rice and grilled chicken. It was a hit.
Alaine says
Thank you Laura! I am so glad to hear that 🙂
Jean says
Is this a recipe that you can pressure can or water bath can?
I love to be able to can salsa for times when I'm in a hurry and not able to do things like I would like.
Alaine says
Hi Jean - Home canning is a skill I have not yet learned. This salsa has very little liquid in it, so I am unsure of how it would can. From what I have read, if you can something that has black beans and corn in it, the extension office recommends pressure canning. Thank you for visiting My TX Kitchen!
Angela Cleveland says
What is the serving size?
Alaine says
Nutrition facts were calculated on a 1/2 cup serving.
Rona says
My family loved it! Just the right blend!
Steven says
Just made this added a second jalapeño nice heat also added a pinch of Mexican oregano turned out awesome my neighbor Red is from your part of the country Hertford, TX I think he's going to love this!
Alaine says
Glad you enjoyed it! Tastes so refreshing on these hot days.
Darnell says
I haven’t made this yet but I’m starting a diet tomorrow and I want to know how many calories and grams of protein it has so if you have the details please tell me the nutritional facts Please and Thank you.
Alaine says
Sure, a ~1/2 c. serving has around 75 calories, 4 grams of protein and 5 grams of fiber. Best wishes on your healthy eating journey.
Tim says
Hi Alaine, I just found your site today, and even though I haven’t tried your Southwestern Black Bean and Corn Salsa recipe, I just want to thank you for confirming my crazy thrown together mix that I’ve done for a few years now. I’ll add in some diced tomatoes with chilies too.
Living north of you a few miles on the Frozen Dakota Prairie, and living a heavy agriculture life, I’ve often tossed together a mix like yours many times to scoop up with corn based chip of all kinds, add to tacos, my bachelor burrito, and even add to scrambled eggs and omelets.
As a producer connected to our states Ag extension service, it is folks like you that I look for to provide true knowledge in this click bait world of advise.
Alaine says
Thanks Tim, appreciate it! The dip is great with chips, I've never tried adding it to eggs but I bet that is good too.